We have been enjoying a few rainy days this week, which meant it was time to make some comfort food. Besides getting my baking groove back, I was really into making polenta. I love polenta as it is a filling addition to vegetarian meals, and this recipe for Taleggio Polenta is perfect.
Polenta is a staple in our pantry and I adore using it in place of cornmeal. I love the gritty texture, and the depth it adds to dishes. I, use it often when making pizza crust, as it prevents the crust from sticking to the baking sheet. It also makes a wonderful, sweet or savory breakfast dish. Really. Breakfast. But, we aren’t going to go there today, saving that for another day. *smile*
I was playing around with some mushrooms, and halfway through the development of a new recipe, I decided polenta would be a great addition. Sometimes, I add cheese to my polenta recipes, but not often. This time I had some Taleggio in the fridge and thought it would make a flavorful addition to a bowl of creamy polenta. Don’t be afraid of cooking with Taleggio. The aroma is strong, but the flavor is very mild. It is a bit tangy and ultra creamy. It was perfect. In fact, it was so flavorful, that the polenta didn’t really need anything else. Pass a spoon!
2 cups vegetable stock
1/2 cup polenta
1 teaspoon salt
2 tablespoons butter
2 ounces taleggio, rind removed and cut into cubes
In a saucepan, over medium, heat the stock, just until it is hot.
Add the salt.
Gently sprinkle in the polenta, while whisking with the other hand; this will prevent lumps.
Add the butter, whisk.
Turn the heat to a very low simmer.
Cook for 20 minutes until the polenta is creamy.
You will need to stir it often to prevent sticking.
Remove from the heat and whisk in the taleggio until creamy.